Measure out the cream and maple syrup and pour into the dispenser. Secure the lid with the attachments affixed.
Attach the N2O charger cartridge according to manufacturer's directions. Shake and dispense whipped cream.
To whip the cream in a bowl:
Pour the heavy cream or heavy whipping cream in the bowl. Add the maple syrup.
Beat the cream and syrup together with a hand mixer until stiff peaks form. Be careful not to overbeat, else it will turn to butter.
To freeze whipped cream:
Dispense the whipped cream in swirls or blobs on a baking sheet lined with parchment or a silicone mat.
Place the sheet pan in the freezer until the whipped cream is frozen solid, three to 6 hours.
Once firm, transfer the whipped cream dollops into a ziptop freezer bag or to preserve the shape (more or less) layer them between sheets of parchment in an airtight container.
The cream will whip best if your bowl and beaters have been chilled prior to preparing the recipe.Freshly whipped cream is good in an airtight container in the refrigerator, for up to 3 days. Frozen whipped cream should be good in the freezer for up to 3 months.Nutritional values are approximate and based on ⅛ the recipe.